2-3 leeks
1 big onion
2-3 garlic cloves
1 l organic coconut milk unsweetened
1/2 - 1 can (400g) organic coconut cream
2-3 tbls olive oil
1-2 tbls Dutch mustard
±3 tbls Rapunzel organic vegetable bouillon
pinch of smoked paprika powder
salt + pepper
Chop onions and leek roughly. Wash the leeks. Add olive oil in big pot, add onion and garlic and fry until tender and soft. Add leek and simmer for a few minutes. Add coconut milk, coconut cream, Dutch mustard, vegetable bouillon and a pinch of salt, pepper and smoked paprika powder. Cook slowly for another 5-10 minutes. Use a hand blender to puree.
Serve with some bread and cheese. Enjoy!
We feel very lucky to be able to access locally grown, seasonal, organic veg through Down Farm, and delivered to our door! Their friendly, cooperative attitude to business means that they have tailored our order for us.
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